Teriyaki Pineapple Meatballs combine homemade tender meatballs, juicy pineapple, and sauteed bell peppers tossed in a sweet homemade teriyaki sauce! They’re so easy to make and are perfect for an easy weeknight dinner for two. Ready in about 35 minutes!
Why I love this recipe
These delicious teriyaki meatballs are delicious served over rice or udon noodles.
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Substitutions
You can use ground turkey, ground chicken breast, or ground beef in this easy recipe. To make it even easier, skip making homemade meatballs and use frozen meatballs cooked according to the package instructions.
Equipment used for this recipe
How to make Teriyaki Pineapple Meatballs
To make the meatballs:
Step 1 – Preheat the oven to 350 degrees F and spray a small baking sheet with non-stick cooking spray.
Step 2 – In a mixing bowl, combine the ground meat, egg, panko, pineapple juice, soy sauce, garlic, onion, and pepper.
Step 3 – Form the ground meat mixture into eight to ten 1-inch balls and place them on the prepared tray.
Step 4 – Bake the meatballs in the preheated oven for 25-30 minutes or until the internal temperature reaches 165 degrees F.
To make the sauce:
Step 1 – While the meatballs bake, dice the green bell pepper into 1-inch pieces on a cutting board.
Step 2 – In a medium skillet, cook the green bell peppers in a small amount of cooking oil for about 5 minutes, stirring occasionally.
Step 3 – At the same time, in a small saucepan, whisk together the soy sauce, ½ cup water, jarred minced garlic, brown sugar, and rice vinegar, and bring to a boil over medium-high heat.
Step 4 – Once boiling, mix the cornstarch and 1 tablespoon of water in a small bowl, then slowly whisk the cornstarch slurry into the sauce. Continue whisking until the sauce has slightly thickened.
Step 5 – Toss the meatballs, pineapple chunks, and sauteed bell peppers in the teriyaki sauce and serve immediately!
Pro Tips
Store leftovers in an airtight container in the fridge for 4-5 days.
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Teriyaki Pineapple Meatballs
Equipment
Ingredients
For the meatballs:
- ½ pound ground turkey (or ground chicken, ground beef)
- 1 egg
- ⅛ cup panko breadcrumbs
- ½ Tablespoon pineapple juice (reserved from the can)
- ½ Tablespoon low sodium soy sauce
- 1 teaspoon jarred minced garlic
- 1 Tablespoon dried minced onion
- ⅛ teaspoon black pepper
- 8- ounce canned pineapple chunks or tidbits (drained, but reserve 1/2 Tablespoon juice for the meatballs)
- 1 green bell pepper
For the teriyaki sauce:
- ¼ cup low sodium soy sauce
- ½ cup water
- 1 teaspoon jarred minced garlic
- 2 Tablespoons brown sugar
- 2 teaspoons rice vinegar
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
To make the meatballs:
- Preheat the oven to 350 degrees F and spray a small baking sheet with non-stick cooking spray.
- In a mixing bowl, combine the ground meat, egg, panko, pineapple juice, soy sauce, garlic, onion, and pepper.
- Form the ground meatball mixture into eight to ten 1-inch balls and place them on the prepared tray.
- Bake the meatballs in the preheated oven for 25-30 minutes or until the internal temperature reaches 165 degrees F.
To make the sauce:
- While the meatballs bake, dice the green bell pepper into 1-inch pieces on a cutting board.
- In a medium skillet, cook the green bell peppers in a small amount of cooking oil for about 5 minutes, stirring occasionally.
- At the same time, in a small saucepan, whisk together the soy sauce, ½ cup water, jarred minced garlic, brown sugar, and rice vinegar and bring to a boil over medium-high heat.
- Once boiling, mix the cornstarch and 1 tablespoon water in a small bowl, then slowly whisk the cornstarch slurry into the sauce. Continue whisking until the sauce has slightly thickened.
- Toss the meatballs, pineapple chunks, and sauteed bell peppers in the teriyaki sauce and serve immediately!
Notes
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!